Orange Coconut Muffins Recipes

ORANGE COCONUT MUFFINS

Steps:

• Preheat Oven to 350 F (176 C) and line a large 6 muffin pan with muffin wrappers.
• In a large bowl hand whisk together flour, sugar, salt, and baking powder. Set aside.
• Using a separate large bowl mix together, mashed banana, eggs, orange juice, orange zest, vanilla, and butter.
• Pour the wet ingredients into the dry ingredients. Stir with hand whisk until combined.
• Add shredded coconut and fold into batter with a rubber spatula.
• Fill each muffin wrapper 3/4 full with batter.
• Sprinkle top of batter with either sparkling sugar or muscavado sugar before placing in the oven.
• Place pan on middle rack and bake for 12-14 minutes or until tops spring back when touched with fingertip.
• Place muffin tin on cooling rack for 5 minutes then gently lift each muffin from pan.
• Serve warm and enjoy.

ORANGE COCONUT MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
• Combine orange juice, 1/4 cup melted butter and egg in large bowl. Add all remaining muffin ingredients except orange segments; stir just until moistened. Gently stir in orange segments. Spoon batter evenly into prepared muffin pan cups.
• Combine all topping ingredients in small bowl. Sprinkle evenly over muffins. Bake 18-23 minutes or until lightly browned. Cool 5 minutes; remove from pan.

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ORANGE COCONUT MUFFINS

Steps:

• Heat oven to 375 degrees Fahrenheit.
• In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
• In medium bowl combine orange juice, melted margarine, and egg.
• Add to flour mixture just until moistened.
• Gently stir in drained orange segments.
• spoon into greased or paper-lined muffin pans, filling about 2/3 fill.
• In small bowl stir together coconut, sugar, margarine, and orange peel.
• sprinkle evenly on top of each muffin.
• Bake for 18-23 minutes or until lightly browned.

ORANGE COCONUT MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tins with paper cups or grease.
• Chop orange and place in blender, puree.
• Add in orange juice, coconut milk, egg, and butter.
• Blend until smooth and creamy.
• In a large bowl, combing remaining ingredients.
• Fold in blender contents, mix to combine.
• Scoop into muffin tins (about 3/4 full).
• Bake 20 minutes.

ORANGE COCONUT MUFFINS

Steps:

• Preheat oven to 400.
• Butter 12 (2-1/2-inch) muffin cups.
• Combine flours, wheat germ, sugar, coconut, baking soda and salt in large bowl.
• Blend sour cream, eggs and oranges in small bowl; stir into flour mixture just until moistened.
• Fold in nuts. Spoon into prepared muffin cups, filling 3/4 full.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan. Cool on wire rack.

ORANGE COCONUT MUFFINS

Steps:

• Preheat oven to 375°F Combine orange juice, 1/4 cup melted butter and egg in a large bowl.
• Add all remaining muffin ingredients EXCEPT orange segments, stir just until moistened. Gently stir in orange segments.
• Spoon batter into 12 paper lined pr greased muffin cups.
• Combine all of the topping ingredients in a small bowl; sprinkle evenly over muffins. Bake for 18-23 minutes or until lightly browned. Let stand 5 minutes, remove from pan.

STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS

Steps:

• Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
• In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
• Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.